Table 4.

pH and Colour analysis of low fat goshtaba formulated with varying levels of xanthan gum

Treatments	pH	Colour
		L*	a*	b*
C	5.28 ± 0.08c	51.79 ± 0.65c	0.21 ± 0.14a	14.41 ± 0.98ab
TC	5.31 ± 0.09c	43.74 ± 0.92a	3.50 ± 1.16c	14.55 ± 0.84b
T1	5.21 ± 0.08bc	47.13 ± 1.94b	2.23 ± 0.12b	13.68 ± 0.63ab
T2	5.10 ± 0.05ab	42.41 ± 2.01a	2.45 ± 0.10b	13.43 ± 0.64ab
T3	5.00 ± 0.03a	41.46 ± 1.97a	2.83 ± 0.08bc	13.07 ± 0.15a

All values are mean ± standard deviation of three replicates

Means in the same column with different superscripts differ significantly: *P < 0.05

T0: control containing fat (20 %) + xanthan gum (0 %); TC: fat (10 %) + xanthan gum (0 %); T1 = fat (10 %) + xanthan gum (0.5 %); T2 = fat (10 %) + xanthan gum (1.0 %); T3 = fat (10 %) + xanthan gum (1.5 %)